Description
Enjoy a flavorful and comforting Remy’s Ratatouille Soup. This recipe combines fresh vegetables and herbs for a delightful culinary experience.
Ingredients
Scale
- 2 tablespoon olive oil
- 2 yellow onions *chopped
- 2 leeks (only white part) (~1 cup)
- 3 garlic cloves *chopped
- 8 oz (250 g) brown mushrooms *chopped
- 3 cups (300 g) peeled and cubed potatoes (~10 oz)
- 1 teaspoon salt
- pinch of black pepper
- 5 cups (1.15 l) broth
- ½ cup (115 ml) dry white wine (optional)
- 1 sprig of fresh thyme *chopped
- 1 sprig of fresh parsley *chopped
- 1 sprig of fresh marjaram
- 1 sprig of fresh lemonbalm
- 1 cup (40 g) grated parmesan *or nutritional yeast to keep it vegan
- ½ cup (115 ml) heavy cream *or a plant-based cooking cream
Instructions
- Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until softened (~3-5 minutes).
- Add the mushrooms, minced garlic, salt and pepper and cook until they release their moisture and become golden brown (5 minutes). Stir constantly to avoid burning.
- Add the diced potatoes, broth and white wine (if using) and all the fresh herbs. Bring the mixture to a simmer and let it cook covered with a lid for about 15-20 minutes or until the potatoes are tender.
- Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream (if using), allowing it to melt into the soup.
- Taste and adjust the seasoning. You might need to add some more salt. The amount of salt needed also depends on how salted your broth is.
- Allow the soup to cool until it’s cold enough to handle. Using a stick blender or a regular blender, blend the soup until you achieve your desired consistency.
- If using a regular blender, work in batches and be cautious with hot liquids. You can either blend the entire soup or reserve a portion of the soup for a chunkier texture.
- Serve the soup hot (you might need to reheat it), garnished with additional Parmesan, a drizzle of olive oil and fresh herbs.
Notes
- Dry white wine is optional. You can omit it if preferred.
- Use nutritional yeast instead of parmesan to keep this recipe vegan.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg